Cooking Demo Ideas from Advisors

practitioner ideas and...cooking demoscooking
Written By Judy Doherty, MPS, PCII

A thoughtful display really can make a difference.

Make an Artful DisplayWhen you’re giving a cooking demonstration, presenting your ingredients can make a difference in audience engagement. If you have things haphazardly tossed into bowls and plates, or even just zip-lock bags, the instructions won’t be as clear, and you won’t look as professional as you could.

Gather pretty prep bowls and other items that will make your presentation ingredients look more appealing. Ensure all your tools and ingredients are ready to go before your class arrives to view the demonstration.

Linda L. Rankin, Ph.D., RD, LD, FADA, Professor and Assistant Dean at Idaho State University’s Division of Health Sciences and the Department of Health and Nutrition Sciences, uses gorgeous glass containers for her cooking classes. Her favorites are called Prodyne Spice Towers.

She told Food and Health, “I bought three and will use them in my Healthful Cooking class - 1 for legumes, 1 for rice, and 1 for grains. They will also be great for presentations, TV spots, and individual counseling.”We loved these towers so much that we even pinned them to our list of favorite kitchen equipment on Pinterest. Check us out at http://pinterest.com/foodandhealth!

Just for YouWe love creating new presentation ideas, many of which are made by client request. We love talking about ways to make nutrition education more fun! Are you dying for some new ideas about one of your projects? Contact us today, and we’ll get right on it!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Cooking Demonstrations